The Chef

Restaurants

Meals

Drinks

Restaurants›Flying Star Cafe›Build Yourself An Omelet Recipe

Build Yourself An Omelet Recipe

Inspired by Flying Star Cafe

Time20m

Serves1

Choose 3: cheddar, cheddar jack, Swiss, pepper jack, cream cheese, Young Guns green chile, organic spinach or greens, avocado, bacon, turkey sausage, smoked ham, mushrooms, red pepper. Complimentary adds: tomato, roasted garlic, green or red onion. Plus Choose ANY 2 SIDE SWAPS: Fresh Fruit, Home Fries, Toast, Bagel, English Muffin, Tortilla, Pinto Beans, Little Greens, Organic Rice.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Omelet Base (per serving, 3-egg omelet)

3 Large eggs

2 tbs whole milk

1 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs Unsalted butter

Choice of 3 fillings (pick any 3; listed quantities are per omelet)

1/4 cups Cheddar cheese, shredded

1/4 cups cheddar jack cheese, shredded

1/4 cups Swiss cheese, shredded

1/4 cups pepper jack cheese, shredded

2 tbs cream cheese, softened

2 tbs Young Guns green chile (roasted, chopped)

1/2 cups organic spinach or mixed greens (lightly chopped)

1/2 each avocado, sliced

2 slices bacon, cooked and chopped

2 oz turkey sausage, cooked and crumbled

2 oz smoked ham, diced

1/4 cups mushrooms, sliced and sautéed

2 tbs red bell pepper, diced and sautéed

Complimentary adds (optional, small amounts)

2 tbs tomato, diced

1 tsp roasted garlic, minced

1 tbs green onion, thinly sliced

1 tbs Red onion, thinly sliced

Side swap options (choose any 2)

3/4 cups fresh fruit (mixed seasonal)

3 oz home fries

2 slices toast (2 slices)

1 each bagel

1 each English muffin

1 each tortilla (flour)

1/2 cups pinto beans

1 cups little greens (side salad)

1/2 cups organic rice (cooked)

Pan finishing and garnish

1/2 tsp neutral oil (vegetable or canola) or extra butter

1 tsp fresh parsley or cilantro, chopped (optional)

Method

Prepare fillings

Cook and prep proteins & vegetables

If using bacon, turkey sausage, or smoked ham, cook through and chop: bacon — pan-fry until crisp, drain and chop; turkey sausage — brown and crumble; smoked ham — lightly sear 1 minute per side. For mushrooms and red pepper, heat 1 tsp oil in a skillet over medium-high heat, sauté mushrooms 3–4 minutes until browned, add red pepper and cook 2–3 minutes until softened. Remove fillings to a plate and keep warm.

If using spinach or greens, wilt quickly in the hot pan for 30–45 seconds with a pinch of salt, drain any excess liquid and chop roughly. If using green chile, warm briefly in the pan to release aroma.

Egg mixture

Crack 3 large eggs into a bowl, add 2 tablespoons milk, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk vigorously until combined and slightly frothy (about 30–45 seconds). This yields a light, tender omelet.

Cook omelet

Heat a nonstick skillet (8–10 inch) over medium heat until warm (about 1–2 minutes). Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. Reduce heat to medium-low — pan should be hot but not smoking.

Pour the beaten eggs into the skillet and let sit, undisturbed, for 8–10 seconds until edges begin to set. Using a silicone or rubber spatula, gently push the set edges toward the center while tilting the pan to let uncooked egg flow to the edges. Repeat around the pan for about 30–45 seconds until eggs are mostly set but still slightly moist on top.

Scatter your chosen three fillings evenly over one half of the omelet. For cheeses and cream cheese, place them closest to the egg. For delicate items (avocado), add after cooking as a garnish to preserve texture. If using cream cheese, dot small spoonfuls so it can melt into the eggs.

Let the omelet cook another 20–30 seconds to warm fillings and finish setting the eggs. If you want a melted top, you can cover the pan for 30 seconds.

Using the spatula, carefully fold the empty half over the filling half. Slide the omelet onto a plate, seam side down. If the omelet is slightly undercooked inside, cover the plate with foil for 1 minute to finish carryover cooking.

Finish and garnish

If you reserved avocado as a garnish, arrange slices on top or on the side now. Sprinkle optional chopped parsley or cilantro and any complimentary adds (tomato, roasted garlic, or sliced green/red onion) over the omelet. Season with a light pinch of salt and pepper to taste.

If using side swaps, plate two selections (for example: 3 oz home fries and 0.75 cup fresh fruit). Warm or toast side items as needed: toast or bagel — 1–2 minutes in a toaster; home fries — reheat in skillet 3–4 minutes; English muffin or tortilla — warm 30–45 seconds in pan; pinto beans or rice — 1–2 minutes to reheat.